Tuesday, June 30, 2009
Karuveppilai kuzhambu is very tasty and healthy,easy to make too!! Just like this kuzhambu,only ground curry leaves make the difference. This can be made in bulk and keep refrigerated and use for a week. Tastes great as it gets old ;)
Sunday, June 21, 2009
Its so simple to make,yet tasty than the store bought ones,so do try next time then tell me which one you like the best!!
|Toor dal/thuvaram paruppu||1 cup|
|Red chilli||2-3 nos|
|Black pepper whole||1 tsp|
|Salt,oil for roasting||as needed|
- Roast red chillies and toor dal till toor dal turns golden brown.
- Cool down and grind it with salt to coarse powder.
- Crush coarsely, pepper and garlic in a spice crusher.
- Add it to the mixer and use inch/juice option to mix it well in the podi/powder.
- The other option is add whole pepper and garlic flakes to in the beginning itself to skip 3rd and 4th steps.
- Store in an air tight container and use when needed.Mix in rice with sesame oil and enjoy!!
Monday, June 15, 2009
I was in a short unsaid break for a week and so could not update blog and missed some posts of yours too! That’s because my parents are here with me, and still we have a lots of things to share! Yesterday some how I managed to take pictures and post it!
My friend S who I always refer when I make,try something new dish is away,then too,I chased her in her mobile and took the recipe from her and tried,Dal Makhani.
So here’s how I made :
|Whole Urad dal(Muzhu Ulundhu)(with skin)||1/2 cup|
|Rajma||1 fist full|
|Red chilli powder||1 tsp|
|coriander powder||1 1/4 tsp|
|Turmeric powder||1/4 tsp|
|Garam masala powder||1 tsp|
|Tomato||1 no. Big|
|Butter||As needed(1 tblsp)|
|Ginger,Garlic Finely chopped||1/2 tsp each|
|Cinnamon/Pattai||1 inch piece|
|Bay leaves/Briyani leaf||1|
|Butter||As needed(I used 1 tblsp)|
- Soak urad dal,rajma for minimum 6 hours and pressure cook till done,say 4-5 whistles,with enough water(water level should be above the dal).
- Drain and save the excess water and mash the dhal with laddle.
- Chop onion very finely,grind the tomato and keep aside.
- Heat butter in a heavy bottomed vessel,add the To Temper table Ingredients.
- Add the finely chopped ginger and garlic and fry till golden brown.
- Add the onion and fry till transparent,add turmeric.
- Add the ground tomato paste and fry till oil separates.
- add the red chilli and coriander powder.(add more butter if desired)
- Now add the water drained from the dal and boil for 2-3 minutes,add garam masala powder.
- Add the mashed dal and mix well.
- add cream or milk if desired at this stage and adjust the consistency.(add butter if desired)
- Simmer for 10-15 minutes,stir in between to avoid burning at the bottom.
- Finally garnish with ginger strips and butter/cream and serve with roti/nan/rice.
Saturday, June 6, 2009
|Rice flour||1/5 cup(little less than 1/4 cup)|
|Corn flour||2-3 tsp|
|Red chilli powder||1 1/2 tsp|
|Oil||For deep frying|
- Cut/separate the cauliflower into bite size pieces.Boil this in water with salt and turmeric.When the water boils just put off the flame.Let it be covered for 10-15 minutes and then drain the water completely.
- Take the cauliflower in a broad vessel,sprinkle rice flour,corn flour and salt.(the salt in the water wud not get absorbed in the florets,so now too u have to add,but very less is needed)Mix it well so that the powders coats the cauliflower,or else sprinkle very little water to make it stick.
- Heat the oil and put these mixture in a sprinkled way and cook in medium flame till golden brown and crisp.
Monday, June 1, 2009
Though this recipe so many blog has, I wanted to keep a record of what I did,so I am posting this!
Serve as accompaniment for rice or take it with roties!!